Try this delicious dessert from the Constance kitchen – it’s a chocoholic delight, and the ginger milk foam will wow your dinner guests.

Fiery ginger root

Serves 4
Preparation time: 1 hour
Cooking time: 30 minutes
Steeping time: 20 minutes
Refrigerating time: 2 and a half hours

Ingredients:

For the pâte sucrée
75g soft butter
40g icing sugar
pinch of salt
1 egg
125g flour

For the ginger milk foam
15g fresh ginger
25cl milk
40g sugar
2 leaves gelatin

For the chocolate moelleux
100g good quality plain chocolate
80g butter + some for spreading in tins
2 eggs
80g sugar
20g sifted plain flour
1tsp baking powder
10g powdered cocoa

1. Make the pâte sucrée: in a large bowl, mix the butter, icing sugar, salt and egg until smooth. Add flour, mix well, cover with clingfilm and refrigerate for 1 hour.

2. Make the ginger milk: scrape the ginger with a knife, wash it and dice if finely. Scald the milk with the sugar and ginger, take off the heat, cover and let rest for 20 minutes.

3. In a bowl, soak the gelatine in very cold water until soft.

4. Pour the ginger milk through a fine sieve. While it’s still hot, add the drained gelatin. Cover with clingfilm and refrigerate for 1 hour. The ginger milk should set like a custard.

5. Make the chocolate moelleux: chop the chocolate, put it in a bowl and melt it in a microwave oven for 10 minutes at low temperature. Add the butter and melt for 5 more minutes. Whisk eggs and sugar and add them to the chocolate. Sift the flour with the baking powder and the cocoa powder, add them to the previous mixture, mixing with a spatula. Cover with clingfilm, and refrigerate for 30 minutes.

6. Preheat oven to 140ºC. Make the tartlets.

7. Roll out the dough (pâte sucrée) and put it in lightly buttered tartlet tins. Prick the dough with a fork to prevent it from puffing up in the oven. Bake for 15 minutes. Let cool.

8. Use a tablespoon to divide the moelleux batter into the tartlet crusts. Bake again for 12 minutes, raising the oven temperature to 180ºC. Do not overcook – the middle should still be runny.

9. Meanwhile, in a blender, emulsify the ginger milk with 2 or 3 ice cubes. It should dobule in bulk and be cool and light. Divide the foamy ginger milk into small glasses and serve with warm tartlets.